Gazpacho recipe:
1 Quart of homemade V8
5 heirloom yellow tomatoes, chopped
5 heirloom red tomatoes, chopped (This year, I used the most amazing hybrid of cherokee purple and arkansas traveler.)
1 purple onion, finely chopped
6 lemon cucumbers, peeled, chopped
1 red or yellow bell pepper, seeded and chopped
1 T organic parsley
3 T organic basil
6 T (or so) organic cilantro
1 clove garlic, minced
Red wine, splash or so
Red wine vinegar, splash or so
1/8 cup olive oil
Half squeezed lemon
Fresh ground pepper to taste
1 teaspoon Worcestershire sauce (vegetarians, watch out for anchovies!)
Artisan Cheese Tile
Both local and imported cheeses with exciting flavor combinations
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